Grilled Salmon

I really LOVE salmon! Here is a recipe that is so easy, and not only that . . . it cooks on the grill so my house doesn't smell fishy.

1 tsp. Old Bay Seasoning

1/2 tsp. onion powder

1/2 tsp. dill weed

1 TBS. brown sugar

1 lb. salmon

1 tsp. vegetable oil

Spread oil over salmon. Sprinkle seasoning. Wrap in foil and grill 10 minutes on each side (on medium heat).

Thanks Mom!

S'mores Bars

I have been on the hunt this summer for my favorite s'more treat! Yes, they are best when made traditionally . . . but I wanted an easy way to make them indoors at home. I have tried several recipes and even thought I could make up my own recipe (which turned out okay, but not great . . . what was I thinking)! Finally, I stumbled upon this recipe and tried it out. I LOVE it! It is a basic s'more treat you can make inside. Enjoy!

2 C. graham cracker crumbs

1/3 C. sugar

1/4 tsp. salt

1 stick (1/2 C.) unsalted butter, melted

1 lb. milk chocolate

2 C. mini marshmallows

Preheat oven to 350 degrees. Combine crumbs, sugar, salt and butter. Press crumb mixture into the bottom of a 9x13 baking dish. Bake 12 minutes or until golden brown and let cook on a rack.

Melt chocolate in microwave on 30 second intervals, stirring in between. Pour melted chocolate over crust, spreading evenly. Sprinkle marshmallows over chocolate; press lightly. Broil under preheated broiler for about 30 seconds or until the marshmallows are golden.

Allow to cool on countertop for 1 hour. Refrigerate until chocolate is set, 30 minutes to 1 hour. Cut into squares.

Thanks Shine Your Light!

Marshmallow

Corn Chowder

Here is a soup I came across a few years ago. It is WONDERFUL! Great for all that fresh corn that is easily available right now. I hope you enjoy this one!

2 TBS. butter

1/2 C. finely chopped green onion

3/4 C. diced red bell pepper

3/4 C. chopped celery

1 pound potatoes (about 3 medium), peeled and diced into 1/2- inch- thick pieces

4 C. fresh corn kernels

1 bay leaf

4 C. chicken broth

2 C. whole milk

salt and pepper to taste

In a large saucepan, melt the butter over medium-low heat. Add the green onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, and the broth.

Bring the mixture to a boil, then reduce the heat and keep it at a simmer for 15 minutes, stirring occasionally.

Puree the remaining 2 cups of corn and the milk in a blender or food processor, then stir it into the soup. Simmer the soup until it thickens slightly, 5 to 10 minutes. Remove the bay leaf and add salt and pepper to taste.

Serve 4 to 6.

Thanks Family Fun magazine!

French Bread

Okay, the first thing that is so exciting about this bread, besides it tasting great, is it can be made in about an hour! This french bread recipe is so easy, and turns out wonderful every time I make it. We have had it plain, and I also have sliced it open long ways to make homemade garlic bread. Turns out great both ways!

Yes, it is easier to just go buy it at the store . . . but sometimes it is fun to just know how to make it on your own . . . especially when it can turn out just as good!

2 1/2 C. warm water

1 TBS. yeast

1 TBS. sugar

2 tsp. salt

6-6 1/2 C. flour

Dissolve yeast in warm water. Add remaining ingredients and knead 5-10 minutes (I actually just let my Bosch do the work . . . I let it knead the dough for 10 minutes or so).

Shape into loaves, put onto a greased cookie sheet, and place in oven over boiling water for 15 minutes.

Remove water from oven and bake at 400 degrees for 10-15 minutes.

Makes 2 loaves.

Thanks Winnie W!

Craisin Salad

Here is a salad I tasted for the first time around 8 or 9 years ago at a family gathering. When I realized I was still thinking about this salad weeks or maybe even months after eating it, I made my husband call his aunt and get the recipe! You will not be disappointed with this salad. It is really easy to make and tastes great with a variety of main dishes. Give it a try!

Salad:

1 head of Romaine

1 C. sliced almonds

2 to 3 TBS. sugar

1 C. craisins

1/3 C. purple onion, sliced in paper thin quarters

Dressing:

1/2 C. apple cider vinegar

1/4 C. brown sugar

1/2 tsp. onion salt

1 tsp. vanilla

1/2 tsp. almond extract

1/3 C. extra light olive oil

Mix well.

Break the lettuce into bite sized pieces and add to a large serving bowl.

In a frying pan over low to medium heat, add the sugar. Sprinkle in the almonds. Cook, stirring constantly, until the sugar melts and the almonds are coated. Dump out onto a cookie sheet and spread out into a single layer. Let cool.

Once the almonds are cool, add them to the lettuce. Add the craisins and purple onion also. Add dressing just before serving.

Serves 10 people.

Thanks Aunt Jaynie!